Mediterranean rice dish

Ingredients for 4 servings:

• 200 g wild rice mix
• 400 ml water
• 1 onion(s), red
• 2 tbsp oil
• 1 clove(s) garlic clove(s)
• 1 eggplant(s)
• 1 bell pepper(s), red
• 1 can chickpeas (approx. 400 g)
• 1 pack of shepherd’s cheese (approx. 200 g)
• 4 tbsp tomato paste
• Paprika powder, hot
• curry powder
• salt and pepper
• e.g. leaf spinach

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Fry 1/4 of the rice in a little oil (1 tbsp) in a pan. Add the remaining rice and cook with twice the amount of water until al dente. Peel and dice the onion, then sauté in the remaining oil until translucent. Dice the eggplant, bell pepper, and garlic. Drain and rinse the chickpeas. Add the eggplant, bell pepper, garlic, and chickpeas to the onion one after the other and fry each briefly. Then season with paprika, curry powder, salt, and pepper. Stir the rice and tomato paste into the vegetables and season to taste. Drain the feta cheese, dice it, and mix it into the rice pan. Garnish with spinach leaves, if desired.